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Caramel Snickerdoodle Cake

 8 Ratings
4 Comments
  • Prep Time 20 min
  • Total Time 2 hr 40 min
  • Servings 16
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Gold Medal® Flour Recipe Contest 2010!

Ingredients

1 3/4
cups plus 2 tablespoons sugar
2
teaspoons ground cinnamon
2 1/2
cups Gold Medal™ all-purpose flour
2
teaspoons baking soda
1
teaspoon salt
1
can (5 oz) evaporated milk
1
cup sour cream
1/2
cup butter or margarine, melted
1
teaspoon vanilla
2
eggs, beaten
10
caramels, unwrapped

Directions

  • 1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess.
  • 2 In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt. Reserve 1 tablespoon of the evaporated milk for the topping. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended. Pour batter in pan.
  • 3 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour.
  • 4 In small microwavable bowl, melt caramels with reserved evaporated milk uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. Drizzle over cooled cake.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
420mg
17%
Potassium
120mg
3%
Total Carbohydrate
54g
18%
Dietary Fiber
0g
0%
Sugars
33g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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